Recipe adapted from http://www.foodprepper.com/spelt-pancakes-from-youtube-video.php
Spelt aka 'The Grandfather of Wheat', is an ancient grain and wheat's healthier distant cousin. Spelt has more nutrients per calorie than wheat and because it still has gluten, albeit a more easily digestible form, it can be swapped into any recipe calling for wheat without really compromising texture. Spelt is rich in niacin or vitamin B3 which is important for energy metabolism among other functions. It is a good source of minerals like copper, iron, zinc, magnesium and phosphorus as well as the trace mineral manganese which helps regulate blood sugar, thyroid function and bones. Spelt has loads of soluble fiber and is easier to digest than wheat. The complex carbohydrates in spelt are of the good kind -- known as mucopolysaccharides, they can boost immune function! Chia seeds are a true superfood filled with fiber, protein and omega-3 fats which are anti-inflammatory and have a plethora of beneficial effects including aiding neuronal and eye development as well as lowering triglycerides in the blood and boosting heart health. Kids don't mind them for they are teeny tiny and undetected in most recipes. Blueberries of course are nature's tastiest anti-oxidant. These pancakes are real nutritious powerhouses you can feel good about devouring.
Makes about 5 5inch diameter pancakes
1 cup spelt and 1/3 cup all purpose white flour
1 tablespoon baking powder
1 teaspoon sugar
2-3 cardamom cloves with skin discarded and seeds freshly ground
1/4 teaspoon ground cinnamon
2 teaspoons chia seeds
1 cup whole/skim or almond milk depending on the richness desired
1 1/2 tablespoons canola oil
2 large eggs
1/4 cup blueberries, fresh or frozen
Coconut oil for frying
Whisk together the dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the dry to the wet ingredients and mix until they just come together. Add the blueberries and mix. Do not over-mix which can cause the gluten to toughen and the pancakes to get rubbery.
Heat a non-stick pan or skillet over medium high heat. Add a teaspoon of coconut oil. Scoop the batter onto the pan with a 1/4 measuring cup. Cook the pancakes for about 1 minute 15 seconds on each side or until you get a nice golden brown color. Serve with maple or brown rice syrup.